I had a bag of lemons and limes that were looking in need of using up…so decided to make some little citrus sponges. For a little extra decadence they have a spoonful of delicious lemon curd tucked away in their centres.
Here’s my recipe…
125g soft butter
125g caster sugar
3 medium eggs
125g gluten free self raising flour – I always use Doves Farm
50g desiccated coconut
Finely grated zest of 1 lime and 1 lemon
Lemon curd, a couple of tablespoons
Cream the butter and sugar until light and fluffy. Add the eggs, flour, zest and coconut and beat very well.
Fill a deep cupcake tray with cupcake papers. Put a generous spoonful of cake mixture in each, then put a small blob of lemon curd in the middle of each. Top them off with the rest of cake mix. The lemon curd will sink as the cake rises around it but the coconut will help to hold it up. Bake in a preheated oven at 180C or 160C fan oven for about 15 minutes until the cakes are well risen and lightly golden. Allow them to cool completely before dusting with icing sugar.
If you don’t like lemon curd you could omit it and then mix the juice of the lemon and lime with some granulated sugar to make a syrup to drizzle over your cupcakes for citrus drizzle cupcakes.